Tempeh and Quinoa Stuffed Peppers

Discover the delightful flavors and health benefits of Tempeh and Quinoa Stuffed Peppers, a wholesome meal that expertly combines nutritious ingredients in a colorful presentation. This recipe combines tempeh's rich, nutty taste and the subtle, earthy flavors of quinoa, creating a hearty filling that's both satisfying and packed with protein. When stuffed into sweet bell peppers and baked until tender, this dish offers a symphony of textures and tastes sure to impress.

Cooking with Uncommon Foods: Tempeh & Quinoa Benefits

This recipe continues our series of cooking with uncommon foods and is an excellent source of plant-based protein, making it ideal for those looking to add more protein to their diets. Additionally, the combination of quinoa and tempeh provides essential amino acids, fiber, and a range of vitamins and minerals, supporting overall health.

Recipe Cooking Tips

• Pre-cooking Tempeh and Quinoa: Before stuffing, sauté tempeh with spices to enhance its flavor. Simultaneously, cook quinoa until it's fluffy and tender.
• Choosing Peppers: Opt for firm, bright-colored bell peppers with even bases to ensure they stand upright while baking.
• Baking to Perfection: Cover the peppers with foil during the initial baking phase to keep them moist, then remove the foil towards the end to allow the tops to brown nicely.

Ingredients:

• 4 large bell peppers (any color)

• 1 cup quinoa, rinsed

• 8 oz tempeh, crumbled

• 1 onion, finely chopped

• 2 cloves garlic, minced

• 1 zucchini, diced

• 1 carrot, diced

• 1 can (15 oz) diced tomatoes

• 1 teaspoon dried oregano

• 1 teaspoon smoked paprika

• Salt and pepper, to taste

• 2 tablespoons olive oil

• 1/2 cup vegetable broth

• Fresh parsley, chopped (for garnish)

Cooking Instructions: 

1. Prepare the Bell Peppers:

   • Preheat your oven to 375°F (190°C).
   • Cut the tops off the peppers and carefully remove the seeds and membranes, keeping the peppers whole for stuffing. Arrange the cleaned peppers in a baking dish.

2. Cook the Quinoa:

   • Use the pre-cooked quinoa from above if applicable. If not, in a small pot, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce the heat to a simmer, cover, and cook for about 15 minutes, or until all the water is absorbed and the quinoa is tender. Set aside.

3. Sauté the Filling:

   • Heat olive oil in a large skillet over medium heat. Sauté the chopped onions and minced garlic until the onions are translucent, about 3-4 minutes.
   • Add the crumbled tempeh and chopped mushrooms, cooking until the tempeh is golden and the mushrooms have released their moisture, about 5-7 minutes.
   • Stir in the diced bell peppers and black beans, and cook for another 3 minutes.
   • Season with cumin, chili powder, salt, and black pepper. Mix well to combine.

4. Combine the Filling:

   • Remove the skillet from heat and stir in the cooked quinoa and chopped cilantro, mixing thoroughly.

5. Stuff the Peppers:

   • Spoon the quinoa and tempeh mixture into each prepared bell pepper, pressing down slightly to pack them well.
   • Pour the vegetable stock into the base of the baking dish, which will help keep the peppers moist while they cook.

6. Bake the Peppers:

   • Cover the baking dish with aluminum foil and bake for about 30 minutes.
   • Remove the foil and continue baking for another 10-15 minutes, or until the peppers are tender and the filling is heated through.

Serving Suggestions

Serve these stuffed peppers with a drizzle of olive oil and a sprinkle of fresh herbs, such as parsley or basil, for added freshness. They pair beautifully with a side salad or steamed vegetables for a complete meal.

This Tempeh and Quinoa Stuffed Peppers recipe satisfies your taste buds and supports your health, making it a fantastic choice for a family dinner or a special occasion. Enjoy creating a dish that's as visually appealing as delicious and nutritious.

Cooking with More Uncommon Foods

Check out some of our other unique recipes:

• Vegan Flatbread with Red Pepper Hummus
• 3 Winter Comfort Foods (because why not?)
• Quinoa Buddha Bowls